Description
This Spicy Chicken Pasta recipe combines tender, seasoned chicken breasts with a flavorful tomato-based sauce infused with garlic, smoked paprika, and a kick of cayenne pepper. Tossed with al dente pasta, fresh spinach, and basil, it’s a vibrant and satisfying meal perfect for a quick weeknight dinner that serves four.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Chicken & Seasoning
- 2 chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (or more, to taste)
- Salt & pepper (to taste)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
Sauce
- 1/2 cup dry white wine or chicken broth
- 1 (14 ounce) can crushed tomatoes
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
- 1 pinch of sugar (optional, to taste)
- 2 cups (packed) fresh baby spinach
- 1/4 cup fresh basil (torn/chopped)
To Serve
- Freshly grated parmesan cheese (optional)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente according to the package directions. Drain and set aside.
- Prepare Chicken: Slice each chicken breast in half lengthwise to make four thinner pieces. In a small bowl, mix garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Rub this spice mix evenly onto both sides of the chicken pieces.
- Cook Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes per side or until golden brown and fully cooked (internal temperature of 165°F). Transfer the cooked chicken to a plate.
- Deglaze Pan: Lower heat to medium. Add minced garlic and white wine (or chicken broth) to the same skillet. Let it simmer for about 30 seconds, scraping up any browned bits from the bottom to enrich the flavor.
- Make Sauce: Stir in the crushed tomatoes and crushed red pepper flakes. Cook the sauce for about 5 minutes, stirring occasionally to blend flavors.
- Slice Chicken: While the sauce simmers, slice the cooked chicken into strips.
- Adjust Seasoning: Taste the sauce and add salt, pepper, and a pinch of sugar if it tastes too acidic. Increase red pepper flakes or cayenne if more heat is desired.
- Add Greens and Pasta: Stir fresh spinach and basil into the sauce until wilted. Then add the drained pasta and toss thoroughly. If the sauce is too thick, add a few tablespoons of the reserved pasta water before draining.
- Serve: Plate the pasta and top with the sliced chicken. Garnish with freshly grated parmesan cheese if using. Serve immediately for the best flavor and texture.
Notes
- You can substitute fresh spinach with kale or arugula for a different flavor profile.
- Use chicken broth instead of wine for a non-alcoholic version.
- Adjust the heat levels by varying the amount of cayenne and crushed red pepper flakes according to your preference.
- Reserve some pasta water before draining to loosen the sauce as needed.
- For a richer flavor, consider adding a splash of heavy cream just before serving.
